Venison Pastrami

Thanks to Joe Hornbeck for the recipe, I started brining two venison loins this morning to make pastrami.  The loins have to marinate in the refrigerator for 7 days after which I will smoke them.

Check back in about a week for pictures of the next step

Step 2 Rinse with cold water and season before smoking

Step 3 Smoke to internal temp of 140

Finished Product

Thanks to Joe Hornbeck for the recipe